I can’t believe there’s not a thread about this yet! Pizza!! Everyone’s favorite food!!! Well, a lot of people’s favorite food 
I’m a basic bish, so the fewer toppings the better, i.e. quality over quantity.
Besides my beloved garlic dill pickle Detroit-style pizza, I’m happy with green pepper, red onion, and mushrooms.
If we’re going to be fancy, I can groove to a Neapolitan pie with mortadella, stracciatella, and chopped pistachios.
Howz aboot you, fellow HOs?
I like soup to nuts, but if I am limited to 2 toppings…I’ll take sausage and mushrooms.
Natascha, one good thing about living in Happy Valley is that there is no shortage of pizza places around a university town…though I am kind of partial to the Hofbrau in Bellefonte.
Ummmm… wha’? 
ETA: I had to look up that phrase! Thanks for learning me something new today!!
I’ve not found any good pizza around these parts since Tony decided to stop making his amazing Neapolitan pie many years ago, or besides the Detroit pizza place, which is pretty much the only pizza we order.
Never been to Hofbrau, but I know people love it. The crust just doesn’t look any different to me than any other pizza in the area. Am I missing something?
Pepperoni is my standard slice from the place a floor below my workplace.
I tend to stick with a basic one at home when I’m making it myself: roasted broccoli, sautéed sweet Italian sausage and caramelized onion.
But the best I’ve ever made for myself was a proscuitto, cramelized onion, and arugula with a drizzle of olive oil and aged balsamic after it came out of the oven.
Oh, interesting! I’ve never thought of putting broccoli on pizza, but why not? That sounds like a really nice combo, too.
Back in my very brief uni days I delivered pizza from a place that was good enough for me to order from them as well.
I would often get a pie with one half ham, spinach, mushrooms, and the other half with tuna, corn & onions. So much for sparsity 
Meats and salted stuff from can or jar such as anchovies and olives are easy. Fresh high moisture vegetables are a test. So it depends on the maker; or maker’s oven temperature?. Spinach+mushroom done well is a treat; as is eggplant.
One of our favorite pizza joints in Berlin has a lovely vegetariana with peppers, eggplant, and zukes. The crust is perfection, as is the amount of sauce & cheese (on the lighter side). Their chili oil is addictive, too.
So, I should probz add RPF, Calabrian chilies and/or chile oil to my list of ‘toppings’ as well.
For take-out or delivery whole pies: fresh tomatoes, sausage, garlic. Same for my homemade.
Neapolitan, just margherita, no extras.
For slices, just cheese, or sometimes pepperoni.
I really like individual breakfast pizzas, with egg and ham or bacon, but they’re hard to find.
I haven’t had this in ages, but a place in San Francisco (Escape from NY) does a great potato and pesto slice, with roasted garlic.
My absolute favorite pizza topping is 'nduja. We have one small Italian shop here in Honolulu that will put it on their pizza, but the 'nduja they use is not my favorite.
I also love mushrooms, jalapeños or jalapeños with pineapples, and burrata.
Also, for what it’s worth, I’m completely on board with dipping pizza in sauces if it adds flavor or a needed compenent. I value flavor and balance as much as authenticity and tradition. Sometimes you just want to break the rules. I believe David Chang and Mark Iacono have both said something along the lines of “Italians invented pizza, but Americans perfected it.”
I recall Faccia Luna having a decent pizza. Hofbrau has good pizza, but it also has a lot of sentimental value as my family there has been going there for many years.
Yes Faccia Luna is probably closest to the kind of pizza I like, but we find them on the expensive side & often the middle is underbaked.
Say it louder for the pizzaiolos in the back! I want to scream it from the rooftops, “Fresh mushrooms must be cooked before they go on the pizza to bake.” They are like 99.9% water; get that moisture out!
We usually sauté them first, too — it adds flavor, of course, but if you slice them very thinly & put them on raw late in the game I’ve not found moisture to be an issue.
My main problem with take out pizza, whether it’s cheap or expensive, is that there is NEVER ENOUGH MEAT. It’s all about the crust. As much as I like crust it’s not good for me. So I prefer homemade with plenty of hot Italian sausage, maybe a little pepperoni, jalapeños and mozzarella. He gets his own side with all those veggies. Drizzled with a little homemade hot honey.
I live in a pizza desert except for a place that is about 1 hour’s drive from me, so we end of making it ourselves most of the time. At least 1 of them has to have pineapple on it. And though this topic is more political than the Dems and GOP, YES, pineapple is good on pizza, especially when paired with pickled jalapeños and something salty like pepperoni. There, I said it, pineapple on pizza.
Pineapple is ONLY good on pizza when paired with pepperoni and/or jalapeños, IMO. I don’t like it so much in other combinations, but that sweet-spicy-salty is 
.
I like most things you’d typically find on a pizza in the U.S. with one notable exception - ham (or Canadian bacon). All other meats are welcome, though I find chicken on a pizza to be kind of pointless. Nduja is a favorite, pepperoni and salami as well. Not a huge fan of meatless pizza unless the other ingredients are beyond spectacular (or it’s a white pizza, which is in a category of its own).
Nearly all vegetables are welcome as well, though I have my preferred and less-preferred combos. Raw tomatoes and raw mushrooms tend to make things too watery, spinach or big pieces of uncooked onion can be a bit too assertive, yada yada. One vegetable topping I will NEVER understand, however, is CORN. I don’t mind corn in and of itself but for the love of goddess, leave it the hell off my pizza.
Also GTFO with the hot honey.
I have been ordering what’s known as Deluxe or All Dressed in Ontario and Quebec:
Pepperoni, Mushroom and Green Pepper.
I like ordering it at many pizzerias across Ontario and comparing what each one looks like.
When I’m by myself, I tend to buy single slices or squares at various Pizzerias.
Usually vegetarian , sometimes Hawaiian, often topped with mushrooms or olives. I also like arugula and basil pizzas.
So far this year . Potato , Anchovies, clams , chicken Boudin sausage . So many more . Outside cooking will end on November 2nd . A new indoor season will start . Exploring the ideas of Sicilian , Deep dish Chicago , Grandma pizza, and New York in the oven.
You either like hot honey or you don’t like hot honey. We happen to like it on pizza. I personally don’t care for mushrooms, peppers, onion etc., but that’s why he gets his side and I have mine. That’s what this thread is all about right.
ETA: One of these days I’d like to try one of those New Haven clam pizzas but that’s probably not in the cards at this point.
I’m happy with just onion and mushroom on pizza. Mrs H usually goes down the anchovy/olive/caper route.
Basically, I’m fine with toppings that you’d traditionally find in Italy. So, no chicken tikka masala. No pineapple. You get my drift.
